Vietnamese Spring Rolls

• 1 package Rice Wrappers (12 Count)
• 24 whole Large Shrimp, Precooked, Peeled And Deveined
• 1 whole Avocado (Peeled And Sliced Lengthwise In 1/4 Inch Slices)
• 1 whole Carrot, Cut Into Matchsticks
• 1/2 whole Cucumber, Cut Into Matchsticks
• 1 bunch Fresh Mint Leaf, Leaves Pulled Off Stems
• 1 bunch Cilantro Snipped Into Bite Sized Pieces
• 1 head Romain Lettuce Separated Into Individual Leaves
• Optional Garnish: Sweet Chili Sauce Or Other Dipping Sauce

1. Dip rice wrapper in water for 20-30 seconds until pliable, but not soft.
2. Lay on counter or cutting board and put in 2 shrimp, 1 avocado slice, 2-4 carrot slices, 1-2 cucumber slices, a couple sprigs of mint and cilantro and 1/2 of a lettuce leaf.
3. Roll up tightly burrito/egg roll style and serve with sweet chili sauce.
4. Enjoy!

rice wrappers, shrimp, avocado, carrot, cucumber, mint leaf, cilantro, sweet chili sauce

Taken from tastykitchen.com/recipes/main-courses/vietnamese-spring-rolls/ (may not work)